Charles Nouwen tells us about...Leffe Brown

There is a passionate story hidden behind Leffe Brown and its distinctive aroma. Indeed it is thanks to a tradition going back several centuries that Leffe Brown - the first Leffe beer - acquired this perfect balance between a discreetly bitter note and a touch of caramel.

All beers were brown until the end of the 17th century. To make them, the malts were dried on enormous kilns above wood fires. Imagine the maltmen with their huge wooden shovels turning the cereal in this infernal heat! The smoke came into direct contact with the grain, giving it a very particular aroma that you could taste in the glass. .

Some grains were braised or grilled. Others were lightly toasted or caramelised, taking on surprising colours ranging from amber brown to roasted black. .



More than 7500 years of history

It took more than 7500 years of history to develop the malting methods we now use. Today we can produce the malt we want, from the clearest to the darkest, and the lightest to the most pronounced. The process is carried out by indirect heat so as not to affect the aromatic properties. .

Leffe Brown is of course part of this story. Because it was the first in the Leffe family. But let’s be absolutely clear … today’s smoky notes have nothing to do with the special malt drying process; they are released by the Leffe yeast. .

A taste both surprising and authentic

The result? A soft, deep mahogany hue and the perfect balance between a hint of bitterness and a touch of caramel. Leffe Brown also delights its fans with delicate notes of coffee and chocolate. .

Savour Leffe Brown in its chalice to fully appreciate its creamy head, roasted aromas and spiced after-taste. A real journey back in time, and utterly timeless….

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